Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chuck, ext lean, grind 4 tb Beef bouillon
1 tb Oregano 1 ts Mole, powdered *
2 lb Pork, ext lean, grind 24 oz Old milwaukee beer
2 tb Paprika 1 tb Sugar
1 lb Chuck,ext lean, 1/4" cubes 2 c Water
2 tb Msg 1 ts Coriander seed
2 Onions, large, fine chopped 8 oz Tomato sauce
9 tb Chili powder, light 1 ts Louisiana red hot sauce
10 Garlic cloves, fine chopped 1 tb Masa harina flour
4 tb Cumin Salt to taste
1/2 c Oil or kidney suet

* Also called mole poblano In a large pot, add Paprika, Oregano, MSG, chili
powder, Cumin, Beef bouillon, Beer and 2 cups Water. Let simmer. In a
separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with Wesson
Oil or suet. Drain and add to simmering spices. Continue until all meat
is done. Saute chopped onion and garlic in 1 T. Oil or suet. Add to spices
and meat mixture. Add Water as needed. Simmer 2 hours. Add mole, Sugar,
Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min. Dissolve masa
harina flour in warm Water to form a paste. Add to chili. Add Salt to
taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for
hotter taste.

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